Are you drinking the same wine over and over because fear of the unknown grips you when you try to grab something different? It’s time to let go of that phobia and get out of that wine rut! Engage your senses in something new. Give your eyes something new to behold, your nose new scents to take in and your palate new flavors to experience. Understandably, it’s hard to let go of the tried and true. But here are a few suggestions that should assist you in taking the leap without taking a crash.
. If you like Shiraz/Syrah, try a Grenache. The fruitiness will be somewhat the same but the tannins will be a bit lower. Some Grenache wines are blended to up the earthiness aspect of the flavor spectrum. Since Grenache is originally Spain and is the most widely planted red varietal in that country, let me suggest a Spanish Grenache blend. Try the Castillo Perelada ROC Crianza (14.50) from Catalunya in northeastern Spain. The blend of 70% Grenache (called Garnacha in Spain) and 30% Tempranillo is aged for 12 months in combination French and American oak. Although born in the Old World, this wine tastes like a New World creation and is lovely to enjoy by the glass as well as with food.
. If you like Chardonnay, especially California Chardonnay, try a Viognier. Viognier is a little more aromatic than Chardonnay so your nose will be thrilled with the new fruit scents; the two types of wines are fairly full-bodied and have substantial weight on the palate. Try the Peirano Estate Viognier from Lodi district of California ($13.50); full of stone fruit and blossom scents, the weight of the wine on the palate will thrill the Chardonnay lover in you. Pairs with similar foods as the Chardonnay.
. If you like Sauvignon Blanc, try an Albariño. The Albariño grape is indigenous to the Iberian peninsula (you find this grape in both Portugal and Spain). The better known Albariños come from the Rias-Baixas region of northern Spain and are crisp and flavorful and usually unoaked. The Paco & Lola Albariño is an excellent alternative wine at $18.99. It has fresh flavors balanced with a lively acidity and is perfect for dill salmon with risotto or tempura lobster.
. Last but not least, to all you avowed Cab drinkers try a big, bold Aglianico from Taurasi in southern in Italy instead. The tannins and flavor profile will be somewhat similar with Aglianico having high tannins, subtle earthiness and chocolate-like characteritics. Aglianico can age for up to 10 years. The Antica Hirpinia (22.99) is from the 2000 vintage is now ready to drink with its velvety mouth feel and harmonious tannins.
Wednesday, July 16, 2008
Monday, June 9, 2008
A Rosé Is A Rosé By Any Other Name
And now for your national forecast: Tuesday heavy rains heading east shaving some of the heat off the eastern states. By Wednesday the front will still be over the southeastern US with the northern tier remaining unsettled with rain. Highs 96° in NY, 92° in Dallas and 80° in Chicago and Seattle will be warming up to 70° by Thursday.
Well, unless you are one of the 583,000 (+/-) who live in Seattle, then you are experiencing some sweltering weather. This is especially true if you live in the southern states stretching from Arizona all the way through to Florida and from eastern Arkansas, western Tennessee and up to Ohio all the way to way upstate New York and beyond. It’s scorcher weather. You are a red wine lover but who can think of red wine at this time?
Think Rosé instead! Rosé is different; it has all the refreshing characteristics of white wine with many of the same qualities that we love in red wine.
Rosés are made by leaving the skins in contact with the wine for a set amount of time before being extracted. The skin, along with the pips and stems are what give red wine its color. Likewise, it is what gives Rosés color depending on the amount of time the wine has been allowed contact with these elements. The longer the skin, pips and stems stay in the tank, the darker the color will be. Most Rosés are left in contact with these elements for just a few hours but some as much as overnight – few French labels will note Rosé d’une nuit, which means that the wine was left in contact with the skins overnight.
Rosé is not a blending of red and white wine with the exception of Champagne Rosé. Otherwise Rosé can be made as described above or by the bleed off method known as Saignée method. In this case, only a small portion of juice is bled away from the skins to make rosé. (The remaining juice stays in contact with the skins. Because there is a greater surface area ratio of skins to juice after the bleed, more color and complexity can be extracted from the skins into the red wine-to-be.) Rosé wine then goes through the same process as white wine.
What you get when you buy a Rosé is a crisp, refreshing wine with red wine structure like the Bokisch Vineyards Rosado. This Rosé is made in the Mediterranean tradition – dry and crisp yet fruity and lively on the palate. Made from Garnacha (aka Grenache), its beautiful pink color with hints of orange lead to a nose of strawberry with hints of roses. Sadly the Bokish Rosado is made only in small batches. The 2005 was only 160 cases and the 2007 is only 42 cases. If you get your hands on a bottle of this lovely wine you’ll enjoy it chilled with paella, tapas (chorizo, cheese, olives and almonds) or grilled foods. You will also enjoy it as a sipping wine; one to share with friends by the poolside or while sitting under the shade of an old oak tree. Cheers!
Well, unless you are one of the 583,000 (+/-) who live in Seattle, then you are experiencing some sweltering weather. This is especially true if you live in the southern states stretching from Arizona all the way through to Florida and from eastern Arkansas, western Tennessee and up to Ohio all the way to way upstate New York and beyond. It’s scorcher weather. You are a red wine lover but who can think of red wine at this time?
Think Rosé instead! Rosé is different; it has all the refreshing characteristics of white wine with many of the same qualities that we love in red wine.
Rosés are made by leaving the skins in contact with the wine for a set amount of time before being extracted. The skin, along with the pips and stems are what give red wine its color. Likewise, it is what gives Rosés color depending on the amount of time the wine has been allowed contact with these elements. The longer the skin, pips and stems stay in the tank, the darker the color will be. Most Rosés are left in contact with these elements for just a few hours but some as much as overnight – few French labels will note Rosé d’une nuit, which means that the wine was left in contact with the skins overnight.
Rosé is not a blending of red and white wine with the exception of Champagne Rosé. Otherwise Rosé can be made as described above or by the bleed off method known as Saignée method. In this case, only a small portion of juice is bled away from the skins to make rosé. (The remaining juice stays in contact with the skins. Because there is a greater surface area ratio of skins to juice after the bleed, more color and complexity can be extracted from the skins into the red wine-to-be.) Rosé wine then goes through the same process as white wine.
What you get when you buy a Rosé is a crisp, refreshing wine with red wine structure like the Bokisch Vineyards Rosado. This Rosé is made in the Mediterranean tradition – dry and crisp yet fruity and lively on the palate. Made from Garnacha (aka Grenache), its beautiful pink color with hints of orange lead to a nose of strawberry with hints of roses. Sadly the Bokish Rosado is made only in small batches. The 2005 was only 160 cases and the 2007 is only 42 cases. If you get your hands on a bottle of this lovely wine you’ll enjoy it chilled with paella, tapas (chorizo, cheese, olives and almonds) or grilled foods. You will also enjoy it as a sipping wine; one to share with friends by the poolside or while sitting under the shade of an old oak tree. Cheers!
Saturday, May 31, 2008
Become A Wine Tourist This Summer
The dollar is down and the idea of spending an idyllic springtime in the rolling hills of Tuscany is questionable. Even if you get a reasonable airfare rate, you still have to consider that the dollar is losing against the Euro. Those stories about the great bottles of wine for only $2 or $3 have faded into the past much like the stop at the currency exchange window each time you arrive into a new European country. But there is still a place you can go where the mountains loom in the background and the ground undulates with the contour of the hills; where the land is rich with history and the people boast of conquerors and liberators; best of all, where a dollar can still get you an unforgettable vacation. The place is Chile. Located along the Pacific Ocean, Chile stretches 4,265 km (2,650 miles) from north to south but averages only 177 km (110 miles) from east to west and boasts myriad of climates and topography. Within the boundaries of this long, thin country lies the world’s sixth largest wine producer. Chile’s location is an ideal one; its deserts, mountain ranges and ice packs have made it impossible for most of the world’s grape eating predators to penetrate the land. Therefore, Chile uses little if any pesticides in the farming of the vines. Land is still inexpensive and labor relatively cheap (yet, literate). Chiles’s wine industry is based on the “Big Four” Chardonnay, Sauvignon Blanc, Merlot and Cabernet Sauvignon but in recent years, has also cultivated Pinot Noir, Syrah and even Zinfandel. All of this and the fact that it resurrected the Carmenere grape make Chile a fascinating place to become a wine tourist. Fly into Santiago and from there wine country is only an hour away. Rent a car and do it your way or book a wine tour through the Curacavi and Casablanca Valleys – these would be the equivalent of Napa & Sonoma. Many of the easiest tours to take will have you tasting wines at the Cousiño Macul Winery, Chile’s oldest established in 1856, within a few hours of departing your hotel’s front door. Before setting sail around Cape Horn (metaphorically speaking), try some of these fascinating Chilean wines to get acclimated to the hemisphere change. The Casa Diego Carmenere 2005 (6.50) is a true testament of Chiles’s ownership of the Carmenere grape with blackberries, raspberries and green peppers on the nose and palate. Terra Mater “Mighty” Zinfandel (29.99) has notes of dark chocolate and dried dark fruits: the palate is full and lively with zesty tannins. This Zinfandel gives a run for its money. If you would like more facts about Chile and its wine industry, visit chile-travel.com or e-mail me at cecelia@uncorkedwines.com.
Thursday, May 22, 2008
A Memorable Wine for Memorial Day
It’s coming up on Memorial Day weekend. It is America’s unofficial start to the summer: depending on where you live, you’re ready to dust off the grill and get the outdoor season started. What better way to celebrate than with American wines. Thomas Jefferson would be proud of the progress we’ve made with our viticulture – not only with European grape varietals (vitis vinifera) but with native varietals (vitis labrusca and vitis rotundifolia). This is the perfect weekend to become a wine patriot.
If you’re one of those who knows all there is to know about Napa and Sonoma, then this is the time to expand those horizons and get into a different state of mind altogether with Oregon, Washington, New York, and others. At the very least, move down the coast a bit to the Central Valley and experience new grape varietals and wine making techniques.
Let’s start with this lovely red that I happen to be enjoying as I am writing this – Viña Robles Red4 2005 from the Huerhuero Vineyard in Paso Robles. When first brought to my attention, it was poured as part of a blind tasting. It was a proud day for my nose and palate as they as they immediately picked out the Syrah and the Petite Sirah; although these two grapes make up 66% and 25%, respectively, so it wasn’t that difficult to discern them but the next two grapes were a bit trickier. The Viña Robles Red4 also has Touriga Nacional (7%) and Tannat (2%) blended in – this is where the Sommelier pride takes over. Yes, I was able to pick them out. But why add these two grapes in such low quantities to a wine that no doubt already has big flavor from the two main grapes? Let’s start with the Tannat; although it is a mere 2% of the wine, the grape varietal offers lots of depth and tannin, hence the name. For a wine made from Syrah and Petite Sirah, this addition makes the difference between the typical fruit-bomb where all the flavor is up front and nothing is offered in mid-palate to a well-rounded wine with substance on the mid-palate and a memorable finish. Tannat originates in southwestern France but is fast becoming THE grape varietal of Uruguay where, in its 100% form, it pairs perfectly with the local beef.
Touriga Nacional is one of the grapes used to make Port wine. No, the grape is not sweet; Port goes through a process that makes it sweet. The Touriga grape lends the Red4 floral aromas, specifically violets, a racy acidity that gives the wine structure and a silkier finish. Originating on the Iberian Peninsula, Touriga is becoming an international grape due to its deep color and violet aromas. You will also find notes of vanilla in the wine, a result of the 14 months spent in French and American oak.
Viña Robles is located in Paso Robles in California’s Central Valley and limits the production of their wine to ensure quality and value; there were fewer than 2,200 cases of the Red4 2005 produced. It is a family-owned winery working with a wide range of grape varietals from the well-know like Chardonnay and Cabernet Sauvignon to the getting known like Viognier and Petit Verdot to the unknown like Touriga and Tannat.
Grab a bottle of the Red4 this Memorial Day weekend and pair with whatever you are grilling. From burgers and BBQ ribs to grilled veggies, this wine will enhance those charcoal or wood flavors that grilling brings to food. Also good with pizza, pasta with rich red sauces or just enjoy a glass like I did. You should find the Viña Robles in your locally owned, independent wine store for about $14.50. If you have a hard time locating a bottle of this interesting and tasty wine, give us a call at Uncorked (727.892.9463).
If you’re one of those who knows all there is to know about Napa and Sonoma, then this is the time to expand those horizons and get into a different state of mind altogether with Oregon, Washington, New York, and others. At the very least, move down the coast a bit to the Central Valley and experience new grape varietals and wine making techniques.
Let’s start with this lovely red that I happen to be enjoying as I am writing this – Viña Robles Red4 2005 from the Huerhuero Vineyard in Paso Robles. When first brought to my attention, it was poured as part of a blind tasting. It was a proud day for my nose and palate as they as they immediately picked out the Syrah and the Petite Sirah; although these two grapes make up 66% and 25%, respectively, so it wasn’t that difficult to discern them but the next two grapes were a bit trickier. The Viña Robles Red4 also has Touriga Nacional (7%) and Tannat (2%) blended in – this is where the Sommelier pride takes over. Yes, I was able to pick them out. But why add these two grapes in such low quantities to a wine that no doubt already has big flavor from the two main grapes? Let’s start with the Tannat; although it is a mere 2% of the wine, the grape varietal offers lots of depth and tannin, hence the name. For a wine made from Syrah and Petite Sirah, this addition makes the difference between the typical fruit-bomb where all the flavor is up front and nothing is offered in mid-palate to a well-rounded wine with substance on the mid-palate and a memorable finish. Tannat originates in southwestern France but is fast becoming THE grape varietal of Uruguay where, in its 100% form, it pairs perfectly with the local beef.
Touriga Nacional is one of the grapes used to make Port wine. No, the grape is not sweet; Port goes through a process that makes it sweet. The Touriga grape lends the Red4 floral aromas, specifically violets, a racy acidity that gives the wine structure and a silkier finish. Originating on the Iberian Peninsula, Touriga is becoming an international grape due to its deep color and violet aromas. You will also find notes of vanilla in the wine, a result of the 14 months spent in French and American oak.
Viña Robles is located in Paso Robles in California’s Central Valley and limits the production of their wine to ensure quality and value; there were fewer than 2,200 cases of the Red4 2005 produced. It is a family-owned winery working with a wide range of grape varietals from the well-know like Chardonnay and Cabernet Sauvignon to the getting known like Viognier and Petit Verdot to the unknown like Touriga and Tannat.
Grab a bottle of the Red4 this Memorial Day weekend and pair with whatever you are grilling. From burgers and BBQ ribs to grilled veggies, this wine will enhance those charcoal or wood flavors that grilling brings to food. Also good with pizza, pasta with rich red sauces or just enjoy a glass like I did. You should find the Viña Robles in your locally owned, independent wine store for about $14.50. If you have a hard time locating a bottle of this interesting and tasty wine, give us a call at Uncorked (727.892.9463).
Friday, May 9, 2008
A New Day in New Orleans
It’s been a while since I’ve posted on the blog – almost a month. I’ve been traveling; went to New Orleans for an extended stay to visit family, to enjoy Jazz Fest (had backstage passes, yes!) and to eat phenomenal food renowned the world over. From the beignets in the Café du Monde and the Muffulettas at Central Grocery to Oyster Po-Boys, Gumbo and Shrimp Creole, the gastronomy of New Orleans is known the world over. As part of the visit, there was the obligatory family crawfish boil – you know “pinch the tail, suck the head”. New Orleans offers an array of dishes that make the mouth water and, by the way, can make your eyes water too. This cuisine isn’t for those who are faint “palated”. You have to have some tolerance to spice otherwise you’ll find yourself missing out on many of the city’s delicacies.
Spice is good if you pair it with the right type of liquid. There’s always water or milk but, hey, this is New Orleans. So I reached for several different types of drinks. There was the famous Hurricane that I tried with the Crawfish Pasta at Pierre Masperos; an OK combination. The Hurricane being a little too fruity and a lot too strong to actually enhance the food flavors. But again it’s New Orleans; if you don’t have at least one Hurricane, you’ve really not done it right.
At the family crawfish boil, however, I really had a great pairing. I lugged all the way from Florida a few bottles of the Deseado Sparkling Wine from Argentina. This sparkling wine is made from the Torrontes grape, which originates in Spain, and has some residual sugar to it making it a perfect match for spicier foods. The combination was decadent. The more crawfish tails you pinch, the more spice you introduce to your palate, so the more you crave the cool sweetness of the sparkling wine. The wine is made in the Charmat method. This method of making sparkling wine allows for secondary fermentation in stainless steel tanks; the sparkling wine is bottled under pressure. The Charmat method is also known as Metodo Italiano as it was invented in Italy and is most widely used in that country especially for production of Asti in the northwest and Prosecco in the northeast.
The bubbles in the Deseado Sparkling wine are small and long lasting and help carry through the fine fruit flavors of peaches and apples. The little bursts of bubbles on the tongue help to regulate the spiciness of Cajun and Creole foods. If you'd like to sample this for yourself, I'll be conducting a food & wine pairing event at Uncorked on Friday, May 16 with, what else, Cajun and Creole foods. I'll be sharing family recipes and I'll have to think of a way to get a crawfish boil going in the back courtyard.
Spice is good if you pair it with the right type of liquid. There’s always water or milk but, hey, this is New Orleans. So I reached for several different types of drinks. There was the famous Hurricane that I tried with the Crawfish Pasta at Pierre Masperos; an OK combination. The Hurricane being a little too fruity and a lot too strong to actually enhance the food flavors. But again it’s New Orleans; if you don’t have at least one Hurricane, you’ve really not done it right.
At the family crawfish boil, however, I really had a great pairing. I lugged all the way from Florida a few bottles of the Deseado Sparkling Wine from Argentina. This sparkling wine is made from the Torrontes grape, which originates in Spain, and has some residual sugar to it making it a perfect match for spicier foods. The combination was decadent. The more crawfish tails you pinch, the more spice you introduce to your palate, so the more you crave the cool sweetness of the sparkling wine. The wine is made in the Charmat method. This method of making sparkling wine allows for secondary fermentation in stainless steel tanks; the sparkling wine is bottled under pressure. The Charmat method is also known as Metodo Italiano as it was invented in Italy and is most widely used in that country especially for production of Asti in the northwest and Prosecco in the northeast.
The bubbles in the Deseado Sparkling wine are small and long lasting and help carry through the fine fruit flavors of peaches and apples. The little bursts of bubbles on the tongue help to regulate the spiciness of Cajun and Creole foods. If you'd like to sample this for yourself, I'll be conducting a food & wine pairing event at Uncorked on Friday, May 16 with, what else, Cajun and Creole foods. I'll be sharing family recipes and I'll have to think of a way to get a crawfish boil going in the back courtyard.
Saturday, April 19, 2008
Great Wines for the Working Girl or Guy
Yesterday (Friday) we had a wonderful tasting focusing on the Working Girl Wines from Olympic Cellars in Washington State. Washington has long been one of my favorite places for great wine at an affordable price. With a wine region that gets less than eight inches of rain year, Washington makes its grapes work hard for the flavor as they have to dig deep down into the soil for their moisture and nutrients. The results are spectacular as evidenced in the Working Girl Wines.
We dabbled in all four of their offerings staring with the Working Girl White leading the way. This blend of Chardonnay and Riesling is easy to drink with lots of refreshing fruitiness on the palate. Its apple and pear flavors with just a touch of sweetness are a welcome pleasure as the weather turns warmer and more humid; a great wine to have with stir fry or to share with friends. We moved onto the Rosè the Riveter, which is made from Lemberger. I had long thought that Lemberger was a Native American grape varietal but that’s why we taste and study wine – we learn something new everyday. Lemberger is in fact native to Austria and made its way to North America as most wines have throughout the world via human migration. The Rosè the Riveter is a riveting wine with its brilliant color and semi-dry flavor. This wine is perfect for grilled foods; an added plus to burgers and other charred favorites. It would be hard to follow Rosè but the Go Girl did a great job. A softer red wine for those who don’t like the effects of harsh tannins on the back of their throats, the Go Girl Red is a blend of Merlot and Lemberger. It has dark berry flavors with spice and a velvety feel in the mouth. Pair with lamb chops or even Fondue. At the end of the line is the Handy Man Red. He’s our kinda guy made from a blend of Cabernet, Merlot and a sprinkle of Cabernet Franc. He’s rich, strong, and sturdy and won’t let you down with your heartier fare.
Next time you think of all the hard work you’ve got to do. Think about enjoying some Working Girl wines when the work is done.
We dabbled in all four of their offerings staring with the Working Girl White leading the way. This blend of Chardonnay and Riesling is easy to drink with lots of refreshing fruitiness on the palate. Its apple and pear flavors with just a touch of sweetness are a welcome pleasure as the weather turns warmer and more humid; a great wine to have with stir fry or to share with friends. We moved onto the Rosè the Riveter, which is made from Lemberger. I had long thought that Lemberger was a Native American grape varietal but that’s why we taste and study wine – we learn something new everyday. Lemberger is in fact native to Austria and made its way to North America as most wines have throughout the world via human migration. The Rosè the Riveter is a riveting wine with its brilliant color and semi-dry flavor. This wine is perfect for grilled foods; an added plus to burgers and other charred favorites. It would be hard to follow Rosè but the Go Girl did a great job. A softer red wine for those who don’t like the effects of harsh tannins on the back of their throats, the Go Girl Red is a blend of Merlot and Lemberger. It has dark berry flavors with spice and a velvety feel in the mouth. Pair with lamb chops or even Fondue. At the end of the line is the Handy Man Red. He’s our kinda guy made from a blend of Cabernet, Merlot and a sprinkle of Cabernet Franc. He’s rich, strong, and sturdy and won’t let you down with your heartier fare.
Next time you think of all the hard work you’ve got to do. Think about enjoying some Working Girl wines when the work is done.
Friday, April 11, 2008
Is It Dinnertime Yet?
Tonight we are to meet friends for dinner at a sushi haunt they swear by. As sushi lovers, my husband and I are all for finding a new place that uses fresh ingredients and lots of imagination in making sushi and sashimi. So as my mouth salivates over our impending dinner date, I am also wondering what wine to pair to make the evening all the more memorable. If the sushi turns out to be as good as our friends say we’ll definitely need something that brings the culinary experience to fruition. (I imagine the sushi will be good – these friends also make their own sushi at home, so they have very discerning sushi palates.) Since I haven’t seen these amigos in quite a while, I also want the wine to be celebratory so I am brining a bottle of Trevisiol Prosecco Valdobbiadene DOC (14.99). Prosecco is a grape that is indigenous to the Veneto region of northeastern Italy; it is also a style of wine denoting a sparkling wine. This sparkling wine has a flowery and fruity aroma with a light and fruity palate. There is a hint of peach as it hits the back of the throat and the bursting bubbles keep it fresh and lively with a bit of crisp minerality. Production was a mere 2,500 cases making it a rare gem to find but one worth looking for. The fruity crispness of this Prosecco will pair perfectly with the combination of fish flavors with soy, ginger and spicy wasabi.
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